Golden, flaky crust. A rich, creamy filling. Smoky bacon. Welcome to Quiche Lorraine—the queen of French savory pies. Whether you’re planning a cozy brunch, a light lunch, or a Parisian-inspired dinner, this classic quiche is sure to impress.

In this blog, we’ll dive into the origins of Quiche Lorraine, walk through the step-by-step recipe, and offer tips for perfect results every time.

🇫🇷 What is Quiche Lorraine?

Quiche Lorraine originates from the Lorraine region of northeastern France and is one of the most famous types of quiche, a savory tart made with eggs, cream, and various fillings. Traditionally, Quiche Lorraine contains just three key ingredients: eggs, cream, and bacon (lardons). Modern versions often add cheese (typically Gruyère), though purists might argue otherwise!

This dish is simple, elegant, and full of flavor, offering a perfect balance of crisp crust and luscious custard.

🛒 Ingredients

For the crust (pâte brisée):

1¼ cups (160g) all-purpose flour

½ teaspoon salt

8 tablespoons (115g) unsalted butter, cold and cut into cubes

3–4 tablespoons ice-cold water

Or use 1 store-bought 9-inch pie crust for convenience.


For the filling:

6 oz (170g) bacon or pancetta, cut into small strips

1 medium onion, finely chopped (optional but traditional)

3 large eggs

1 cup (240ml) heavy cream

½ cup (120ml) whole milk

1 cup (100g) grated Gruyère cheese (optional)

Salt and black pepper to taste

A pinch of ground nutmeg (optional)

🥧 Step-by-Step: How to Make Quiche Lorraine

Step 1: Make the Pastry Dough

In a large bowl, whisk together flour and salt.

Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.

Gradually add cold water, 1 tablespoon at a time, mixing just until dough comes together.

Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Skip this step if using pre-made crust.


Step 2: Blind Bake the Crust

Preheat oven to 375°F (190°C).

Roll out the dough on a lightly floured surface and fit into a 9-inch tart or pie pan.

Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.

Bake for 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden.

Cool slightly while preparing the filling.


Step 3: Prepare the Filling

In a skillet, cook bacon over medium heat until crispy. Drain on paper towels.

If using onion, sauté in the bacon fat until soft and golden.

In a bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.

Stir in the cooked bacon, onions, and cheese (if using).


Step 4: Assemble and Bake

Pour the filling into the pre-baked crust.

Bake for 35–40 minutes, or until the center is just set and the top is golden.

Let cool for 10 minutes before slicing.

🧀 Serving Suggestions

Quiche Lorraine is best served warm or at room temperature. Here are a few pairing ideas:

Fresh green salad with vinaigrette

A glass of chilled white wine (like Chardonnay or Sauvignon Blanc)

Roasted potatoes or soup for a heartier meal

💡 Tips & Variations

No crust? Make a crustless version in a greased baking dish—lower carb and still tasty!

Vegetarian twist: Substitute bacon with sautéed mushrooms or caramelized leeks.

Dairy-free? Use plant-based milk and cheese, though texture and flavor may vary.

Make ahead: Bake and refrigerate up to 2 days in advance. Reheat gently before serving.

📜 A Slice of History

Quiche Lorraine dates back to 16th-century France, and interestingly, the name "quiche" comes from the German word kuchen, meaning "cake"—a nod to the region's history of being passed between France and Germany. Over time, the quiche evolved from a peasant dish into a beloved bistro favorite served across the world.

🧡 Final Thoughts

Elegant yet comforting, Quiche Lorraine is a masterpiece of French cuisine that’s easy to recreate at home. With its buttery crust and velvety filling, it’s sure to become a staple in your recipe rotation—perfect for brunches, potlucks, or a solo lunch with a side of sunshine.

Bon Appétit!